Grilled Chicken Sandwich
This grilled chicken sandwich is the kind of summer lunch that feels both fresh and satisfying. Juicy chicken, crisp toppings, and a creamy spread come together on toasted bread for a meal that is simple, familiar, and easy to love.
Ingredients
- 2 large chicken breasts pounded to an even thickness
- 1 tbsp olive oil for grilling
- 1 tbsp lemon juice
- 1 clove garlic minced or grated
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 0.5 tsp smoked paprika
- 4 bread or sandwich rolls toasted
- 4 leaf lettuce
- 1 tomato sliced
- 0.25 red onion thinly sliced
- 0.25 cup mayonnaise or Greek yogurt for the spread
- 1 tbsp Dijon mustard optional
- 1 avocado sliced, optional
Instructions
- Mix the olive oil, lemon juice, garlic, salt, pepper, and smoked paprika in a bowl. Coat the chicken evenly and let it rest for at least 15 minutes so the flavor can soak in.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the surface so the chicken cooks without sticking.
- Cook the chicken for about 5 to 7 minutes per side, depending on thickness. The outside should have nice grill marks, and the center should be fully cooked and juicy.
- Toast the buns or slices of bread until lightly golden. This helps the sandwich hold up better once the fillings are added.
- Spread mayo, yogurt, or mustard on the bread. Add lettuce, tomato, onion, grilled chicken, and avocado if using. Close the sandwich and press gently before serving.
Notes
Store the grilled chicken separately from the bread and fresh toppings in airtight containers. It will keep well in the refrigerator for up to 3 days.